It’s a long weekend, here in Mississauga, and the weather forecast looks great! Temperatures will be in the high 20s, with sunshine every day!
For this week’s menu, I chose old favourites from our meal plan, and included two new recipes. We’ll try Chinese-Inspired Corn Soup on Tuesday, after the long weekend.
The other new recipe is Country Seasoned Chicken Breast with Butter Sauce, and we can try that on Friday.
The Weekly Plan
Here is our plan for the week starting Sunday, Aug 03, 2025. There are links for some recipes, and others are made “freestyle”.
Sunday — Ribs, Barbecued Back
Monday — Sheet Pan Hot Italian Meatballs
Tuesday — Chinese-Inspired Corn Soup
Wednesday — Foil-Pack Chicken Fajita Dinner
Thursday — Quick Cabbage Stew
TIP: made with ground pork
Friday — Country Seasoned Chicken Breast with Butter Sauce
Saturday — Pork Tenderloin in Lemon Sauce
How It Actually Went
Here’s what we actually had this week – we stuck to the menu for most of the week. The only change was on Thursday, when we had leftovers.
Sunday — Ribs, Barbecued Back
- Instead of cooking ribs from scratch, Keith picked up a pre-cooked package from the grocery store. They tasted great, and were quick and easy
Monday — Sheet Pan Hot Italian Meatballs
- Keith makes a batch of meatballs, by mixing hot Italian sausage, with ground pork, about half and half. Then he freezes the meatballs, and we thaw out a package when needed.
Tuesday — Chinese-Inspired Corn Soup
- This recipe uses seasonings that we don’t usually combine, so I wasn’t sure if we’d like the soup. However, it tasted great, and we both like it! We’ll definitely have it again.
Wednesday — Foil-Pack Chicken Fajita Dinner
- We’ve had this recipe before, but not for a long time! For the foil packs, I turned up the edges about 2”, to prevent the water from overflowing.
- After sealing the packs, I put them onto a baking sheet, where I’d put down another sheet of foil, just in case of leaks. And that was a good idea, because one pack leaked a bit.
Thursday — Foil-Pack Chicken Fajita Dinner
- There was about one serving left over from the Wednesday fajita supper. So, I cooked 8 ounces of lean ground beef in a medium saucepan, over medium-high heat.
- Then I added 1 tablespoon of taco seasoning, and stirred that in.
- Next, I melted 1 tablespoon of butter in the pan, and mixed in 1 tablespoon of flour, to make a roux.
- Finally, I slowly stirred in about 1/2 cup of water, then stirred in the leftover chicken fajita dinner. It was really good!
Friday — Country Seasoned Chicken Breast with Butter Sauce
Saturday — Pork Tenderloin in Lemon Sauce
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Weekly Meal Plan 2025-08-02
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